Thursday, December 13, 2012

Florentine Egg Bake

Sense of Home Kitchen

Florentine Egg Bake
~Sense of Home Kitchen, inspired by a Crustless Quiche recipe from Gourmet, March 2008~

Serves 4 - 6

1 1/2 tablespoons fine dry plain bread crumbs
1 medium onion, halved and sliced
1 tablespoon butter, plus more for buttering the pan
1 tablespoon olive oil
10 ounces frozen spinach, thawed, drained and liquid squeezed out
1/4 teaspoon garlic powder
1 cup shredded fresh Parmesan or Romano cheese
1 cup shredded Swiss cheese
4 large eggs
1 cup heavy cream
1 cup whole milk
salt and fresh ground pepper, to taste

Preheat oven to 425°F. with rack in middle.

Butter an 8 x 8 x 2-inch baking dish, then sprinkle all over with bread crumbs.

Cut the onion in half and slice each half, place in a 12-inch heavy skillet along with the butter and olive oil, sauté over medium-high heat, stirring occasionally until onion begins to caramelize.  Add thawed and well drained and squeezed spinach, garlic powder, and salt and pepper to taste, lower heat and sauté for another minute to blend.  Spread mixture in baking dish, then evenly sprinkle both cheeses on top.

Whisk together eggs, cream, and milk and pour over the cheese in the baking dish.  Sprinkle with fresh ground pepper, to taste.

Bake until top is golden and custard is set in center, approximately 25 minutes.  Cool slightly before cutting into squares.

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